Non-GMO local yellow corn grits with coarse texture but very consistent nugget for even cooking. Great for a traditional breakfast dish or as a bed to anchor a savory protein dish.
- 1 cup stone milled grits
- 2 cup water or stock
- 2 cup whole milk
- 1 1/2 tsp salt
Put the water or stock and milk in a small saucepan and bring it to a boil over medium-high heat. Turn the heat to low and slowly stir or whisk in the grits. Beat with a wire whisk to eliminate lumps and stir in the salt and pepper. Continue to cook, stirring. When the grits are creamy and have lost their raw taste (after about 50 minutes), season to taste, stir in the remaining butter and serve.
Takes ~40-60 min and makes ~6-8 servings.